Claire Dacko
Mechanicsburg,PA
Summary
Passionate about the power and impact of workforce development and career and technical education, bringing well-rounded experience in hands-on, competency-based instruction, pedagogy, and classroom management. Recognizing the value of employee and student diversity, prioritizing individual needs in approach.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Culinary Arts Instructor
Dauphin County Technical School
08.2014 - Current
- Prepared lesson plans for classroom instruction of credited technical and occupational courses.
- Implement effective time management strategies for students during practical cooking sessions, preparing them for fast-paced professional kitchens.
- Establishes and maintains effective student behavior expectations, procedures, and discipline
- Partner with local businesses to maintain Occupational Advisory Committee, ensuring that course content remained relevant to industry needs.
- Implements appropriate instructional methods and materials to meet program and school objectives
- Increased student success rate through consistent evaluations, constructive feedback, and tailored support.
- Keep current with developments in subject area curriculum, technical, and career trends and teaching resources and methods.
- Direct college-level instruction along with full service restaurant and catering management and operation.
- Designed hands-on lesson plans for up to 90 students every semester.
Chef/Kitchen Manager
Messiah College Dining Services
04.2010 - 07.2014
- Supervised daily planning and production for all meals in an 800-seat dining facility
- Responsibilities included menu and recipe development, food and labor cost controls, sanitation, and food safety, hiring and training of a diverse team of 20+ kitchen employees, management of student nutrition and special dietary programs, and planning and execution of high-end catering and special events
Chef de Cuisine
Ansill Food & Wine
05.2006 - 09.2009
- Responsible for daily preparation and execution of an upscale, Euro-centric small-plates menu
- Maintained inventory, food cost and labor controls
- Trained and managed a staff of 10 kitchen employees, including student interns
- Created seasonal dishes, daily specials and menus for large parties and special events
Line Cook
Tangerine
12.2004 - 05.2006
- Developed organizational skills needed to execute a diverse menu in a high-volume, upscale atmosphere
- Responsible for preparation and control of menu items for various kitchen stations
Education
B.P.S. - Culinary Arts and Service Management
Paul Smith's College
Paul Smiths, NY12.2004
A.A.S. - Culinary Arts
Paul Smith's College
Paul Smiths, NY12.2002
Skills
- Project-based learning
- Teamwork and collaboration
- Attention to detail
- Excellent communication
- Student engagement
- Career guidance
Certification
- Commonwealth of Pennsylvania, Department of Education, Career and Technical Instructional II- Quantity Foods- Certification
- OSHA 10-hour Certification (General Industry, Culinary)
- National Restaurant Association ServSafe Food Protection Manager Certification; Allergens Certification; Certified Instructor/Proctor
- American Culinary Federation Certified Culinarian
Timeline
Culinary Arts Instructor
Dauphin County Technical School
08.2014 - Current
Chef/Kitchen Manager
Messiah College Dining Services
04.2010 - 07.2014
Chef de Cuisine
Ansill Food & Wine
05.2006 - 09.2009
Line Cook
Tangerine
12.2004 - 05.2006
A.A.S. - Culinary Arts
Paul Smith's College
- Commonwealth of Pennsylvania, Department of Education, Career and Technical Instructional II- Quantity Foods- Certification
- OSHA 10-hour Certification (General Industry, Culinary)
- National Restaurant Association ServSafe Food Protection Manager Certification; Allergens Certification; Certified Instructor/Proctor
- American Culinary Federation Certified Culinarian
B.P.S. - Culinary Arts and Service Management
Paul Smith's College
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